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Could 3D-printing be serving us up a tasty food revolution, or is it the ultimate in gimmicky processed foods taking us yet further away from natural eating? In the kitchen, a 3D-printer builds up customised tasty treats like exotic cheesecakes, layer by layer, using edible pastes, gels and liquids. The results look delicious, and delicate, and can be tweaked to suit the individual’s specific nutritional needs. The latest possibilities are one of the main courses in the latest issue of npj Science of Food. One of the article’s authors is Dr Jonathan Blutinger worked at the Creative Machines Lab at Columbia University in New York where the research was carried out.
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Pod EXTRA:
The programme is presented by Gareth Mitchell with expert commentary from Ghislaine Boddington.
Studio Manager: Giles Aspen
(Image: 3D-printed cheesecake using edible food inks, including peanut butter, Nutella, and strawberry. Credit: Jonathan Blutinger/Columbia Engineering)
By BBC World Service4.6
105105 ratings
Could 3D-printing be serving us up a tasty food revolution, or is it the ultimate in gimmicky processed foods taking us yet further away from natural eating? In the kitchen, a 3D-printer builds up customised tasty treats like exotic cheesecakes, layer by layer, using edible pastes, gels and liquids. The results look delicious, and delicate, and can be tweaked to suit the individual’s specific nutritional needs. The latest possibilities are one of the main courses in the latest issue of npj Science of Food. One of the article’s authors is Dr Jonathan Blutinger worked at the Creative Machines Lab at Columbia University in New York where the research was carried out.
Jimmy Wales on AI and its impact on Wikipedia
Bollywood and the multiverse
Pod EXTRA:
The programme is presented by Gareth Mitchell with expert commentary from Ghislaine Boddington.
Studio Manager: Giles Aspen
(Image: 3D-printed cheesecake using edible food inks, including peanut butter, Nutella, and strawberry. Credit: Jonathan Blutinger/Columbia Engineering)

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